Poke Nachos

Give these Hawaiian-fusion nachos a try on the next Taco Tuesday. This recipe is another recreation of the one served at The Yardhouse restaurant (minus the truffle dressing).

Frying up wontons and making your own ginger soy sauce reduction sounds like a lot to do but the dish comes together surprisingly quickly.

Serves 1

What you’ll need:

• Wonton wrappers (they are in the same section you would find tofu at the grocery store. Or, find them in the frozen section)

• Avocado oil for frying

• Nori sheets cut into small strips with scissors

• 1 4-oz sashimi-grade ahi tuna steak cut into cubes (from the fish market)

• 1 jalapeño

• 1/2 poblano pepper cubed

• 1/2 avocado cubed

• A few stems of cilantro

• 1 squeeze of Kewpie mayo

• 1 squeeze of sriracha

Ginger soy sauce reduction

• 1 thumb-sized ginger

• 2 tbsp rice wine vinegar

• 2 tbsp soy sauce

• 1 tsp honey

• 1 wedge lime

What you’ll do:

Prep the veggies and herbs:

• Peel the ginger with a spoon for press waste and grate with a zester

• Slice the lime into wedges

• Slice the avocado in 1/2, take a knife and cube the avocado, scoop out with a spoon

• Trim off the ends of the cilantro keeping the stems intact. Take 1/2 of the cilantro and remove the leaves. Keep the other 1/2 for presentation later

• Slice the jalapeño into rings. Remove the seeds for less heat

Prep the other ingredients:

• Slice the sashimi into cubes. Make them the same size as the avocado.

• Take about 10 sheets of wonton wrappers and cut at a diagonal so you have triangles

• Take 1 sheet of nori and cut into 4 strips. Take scissors and snip each piece so you’re left with 1/2” shreds

Make the soy sauce ginger glaze:

• In a saucepan, add vinegar, soy sauce, lime, and ginger

• Bring the pot to a simmer

• Stir in the ginger

• Stir in the honey

• Simmer a few minutes

• Stir to check consistency

• Once the sauce sticks to the spoon, sauce is ready

Prepare the sriracha aioli:

Squeeze mayo and sriracha into a bowl and stir into evenly blended

Fry the wontons:

• Heat the avocado oil over medium-low heat

• To test off the oil is ready, I dip a chopstick into the oil. When you see bubbles form and you hear a sizzle, it’s hot enough

• Dip 2-3 triangles into the oil. Fry for 1 minute per side or until they start to brown

• Flip to the other side and fry for another minute

• Place on paper towels to drain

• Repeat for the remaining sheets

Assemble

Lay a bed of wonton chips onto a platter

Layer the ingredients so the chips are evenly covered. You want each chip to have a little bit of everything.

• Drizzle ginger soy sauce

• Drizzle sriracha aioli

• Add tuna

• Add avocado

• Add jalapeño

• Add cilantro leaves

• Add nori shreds

• Repeat

• Garnish with cilantro leaves with the stems

Enjoy with a Platinum Blonde Margarita (the recipe is also posted on the blog).